Buttermilk Processing TLE Presentation of Group IV

JUNIORS COLUMBUS

Buttermilk refers to the liquid left behind after the butter churning process.

Buttermilk remains a popular ingredient in many of the fermented drinks of

Middle Eastern countries as well as India.

Traditional Buttermilk Also, old-fashioned buttermilk.

Traditional Buttermilk
liquid that was produced by

early American farmers after churning butter.

CHURNING { process of shaking up cream (or whole milk) to make butter }

This is the leftover liquid from making butter.

This is the GENUINE buttermilk.

NUTRITIONAL VALUE per 100 g ENERGY 169 kJ (40 kcal) 4.8 g

very
since most of the fat went to making the butter.

CARBS

FAT 0.9 g
PROTEIN CALCIUM 3.3 g 116 mg (12%)

HOW IT WORKS

This liquid is still The butter is

Butter

skimmed off and the

liquid that is

full of enzymes and bacteria

because it has not been pasteurized.

develops
and separates.

left over
is sort of like skim milk.

Whole cream

(from whole milk) is churned.

HOW IT WORKS

The milk becomes Bacteria turns the lactose into lactic This liquid is allowed to

Traditional buttermilk is
thin and slightly acidic, with a slightly sour taste.

buttermilk.

acid.

ferment.

Cultured Buttermilk Fermented dairy product from

cows milk

Also,

artificial buttermilk

similar to yogurt because it is cultured using

live beneficial bacteria

commonly available
in many of the supermarkets

These harmless lactic acid producers are effective in

suppressing spoilage and pathogenic organisms, thus preserving fresh milk for
several days or weeks without refrigeration.

is added to low-fat or nonfat milk in manufacturing cultured buttermilk.

It has a sour taste caused by lactic acid bacteria.

Streptococcus lactis

Lactobacillus bulgaricus
These bacteria cause more tartness.

The tartness of buttermilk is due to

acid in the milk.

As the bacteria produce lactic acid, the pH of the milk decreases. And casein, the primary milk protein, precipitates, causing the curdling of milk.

Cultured Buttermilk is much thicker because of the curdling that happens in the artificial fermentation process.

The increased acidity is primarily due to

lactic acid produced by

lactic acid bacteria while fermenting

Hence, cultured low-fat milk or cultured nonfat milk.

Modern buttermilk is made from low-fat or

less than 2% fat

and sometimes none.

skim milk and has

HOW IT WORKS

Starting ingredient: skim or low-

The milk is then Pasteurize cooled to 22 C (72 F). at 82 to 88 C (180 to 190 F) for 30 minutes, or at 90 C (195 F) for two to three minutes.

Starter cultures of desirable bacteria, such as Streptococcus lactis are added.

fat milk.

HOW IT WORKS

It is then It is The product is

cooled to
7.2 C (45 F)

gently stirred
The ripening break the curd.

packaged and refrigerated.

to

process

takes about 12 to 14 hours (overnight).

Buttermilk is sometimes tolerated by people with lactose intolerance since

some of the lactose is fermented by bacteria.

The acidity of buttermilk also explains its long

refrigerator shelf life.

There is no

butter, per se, in buttermilk.

Traditional buttermilk tends to be less viscous, whereas cultured buttermilk is more

viscous.

It takes 1

gallon of milk to yield 1/2 pint of true

buttermilk.

Buttermilk is easier

to digest than regular milk. Buttermilk is a good source of potassium, Vitamin B-12,
calcium and phosphorous. It contains probiotics; they help with digestion and strengthen your immune system.

Studies have shown buttermilk to be effective in reducing

heat in the body.

Because it's lower in fat and calories, nutritionists

recommend drinking buttermilk. Introduced as one of the healthier options into ones
diet.